Inspections

Search for a Restaurant Name in the Restaurant Inspection list

Click on the Search Button (appears as a binocular icon) on the toolbar or Select Edit and click on Find.

In the textbox, type the name of the restaurant you want to search.

The results pane will display results of your search.

Note: If no result(s) appear in the result pane, the restaurant might not have been inspection during that quarter or try searching under the letter "T" for the word "The" preceding the restaurant name. The restaurant name might also began with a numeral, like 7-11.

Manchester Food Service Inspection Program Process and Guidelines

The Manchester Health Department’s Environmental Health Division inspects all food service establishments at least once every six months. Inspection frequency is adjusted based on past performance, complexity of the menu and the population served. All scored inspections are unannounced.

The current system is based on a maximum 100 point score and points are subtracted for violations based on the severity of the violation type.

There are two types of violations, critical and non-critical:

Critical violations are those violations that are known to increase the risk of food borne illness to the consumer. Critical violations require a re-inspection within 10 days per City of Manchester Ordinance. Failure to correct these violations may result in a summons and/or administrative action.

Non-critical violations are those violations that may increase the consumer’s risk of illness if not addressed. These violations should be corrected by the next routine inspection.

Failing inspections are those that result in a total score of 69 or less. These inspections require a full, graded inspection within 48 hours, and a mandatory 1 month, full inspection.

Establishments that maintain an average score of 90 or higher and have no critical violations in a given calendar year may qualify for a Public Health Excellence or Achievement Award.

Education is offered city-wide to all establishments twice a year and to individual establishments as requested.

Access to Reports

The data will be provided QUARTERLY and will include the establishment name, address, date of inspection, and score. Also included will be a list of critical violations observed. The data should be available one month after the close of the quarter. For example: Quarter 1 will run from January 1- March 31. The data should be posted by the end of April. The delay will allow staff to conduct required follow-up inspections and enter data.

An improvement over the 2006-2007 dataset, is the ability to view multiple violations within a given critical item category, and in more detail. The aim of which is to improve the consumer’s ability to make informed choices. Below, is a list of some types of violations that COULD be observed in a given category of critical violation.

Critical Item Violation Sample Explanations

The examples given for each category of critical item violation are meant as a guide and may not represent the exact violation(s) that occurred in an establishment. For more specific details please contact the Environmental Health Division at (603) 624-6466 to schedule an appointment to view and discuss that actual inspection report.

Critical item violation #1

The establishment was found to have food from an unapproved source, or spoiled foods.Examples: foods found that were prepared in a home kitchen, dented cans, or moldy food or ice

Critical item violation #3

The establishment was found to have food at improper temperatures (between 41°-140° F) during cooking, cooling, re-heating or storage.Example: beef on the counter was found at 70° F

Critical item violation #4

The establishment was found to not have the facilities to keep foods at the proper temperature.Example: there was a complete lack of properly functioning refrigeration.

Critical item violation # 7

The establishment was found to have an issue with cross contamination of food and /or surfaces.Examples: raw chicken was dripping onto (or stored above) ready-to-eat foods, or the same cutting board was used for different food items, such as chicken and vegetables.

Critical item violation # 11

The establishment was found to have an employee(s) who (is) are ill and working.Examples: employees with cuts, burns or sores that were not properly covered. Employees working with uncontrolled coughing, or diarrhea, and / or vomiting.

Critical item violation #12

The establishment was found to have employees exhibiting poor hygienic practices.Examples: ready-to-eat foods are being handled with bare hands. Employees were smoking or eating in the food preparation area. Employees were not washing hands after changing tasks, using the restroom, and handling raw food or money.

Critical item violation # 22

The establishment was found to not be properly sanitizing food contact surfaces.Examples: the dishwasher was not reaching the proper temperature or sanitizer level or dishes were not washed, rinsed, and sanitized before re-use.

Critical item violation #27

The establishment was found to not have adequate hot and cold running water under pressure.Example: the establishment had water at 80° F for hand and / or dish washing, where a minimum of 100° F is required.

Critical item violation #28

The establishment was found to not be properly disposing of liquid waste.Examples: dumping mop water onto the ground or sewage backing up.

Critical item violation #30

The establishment was found with an improper plumbing connection that could affect the potable water supply and / or food.Example: lack of an air gap on the food preparation sink.

Critical item violation #31

The establishment was found to have an issue relating to the availability of a hand-washing sink.Examples: the hand-washing sink was blocked or full of equipment, or it was not working properly.

Critical item violation #35

The establishment was found to have insects or rodents, or areas were identified that would allow the entry of rodents or insects.Examples: an open door without a tight fitting screen, or insects or rodents were found in the establishment

Critical item violation #41

The establishment was found to have chemicals that were not properly labeled, not properly used or not properly stored.Examples: chemicals stored above food items, sanitizer concentration that was too strong, spray bottles containing chemicals were mislabeled (water vs. sanitizer).